• Lettuce – the heat has knocked production back some, so your salads can switch to cucumbers, tomatoes and basil!
• Tomatoes – they are ripening! Some salad varieties, some cherry but enjoy the taste of summer
• Hot peppers – time to make your first salsa
• Beans – yellow wax beans and green and purple pole beans enjoy the variety
• Onions – the sweet onions keep on coming! See the onion soup below
• Cucumbers – if you have not tried Becca’s favorite Thai cucumber salad it is well worth it, so good and fresh
• Zucchini – it is time to “google” it and make all things zucchini – Lonnie’s zucchini bread is a huge hit in our family and easy to make. Luna makes it every week and uses up at least 2 zucchini! No mixer required.
• Kale or chard – salad, sautéed, crispy or chips eat your greens every week
• Basil – make pesto or dry it, Juvencio just puts it on the counter in a vase and we eat it fresh daily
• Potatoes – oven fries or shepherd pie they are a great addition to a summer meal
• Tomatillos – salsa or salsa verde, cook them up for a lemony surprise
• Eggplant – it is trickling in, but we hope to have a bumper crop, cut it in half and salt it for ½ hour and any bitterness is removed. Pat dry and roast or cut up into sauce it is delicious
• Garlic
• Beets
• Currants – sour and sweet this fruit can be used in liquors or jellies, you can add them to scones too!
• Green peppers
• Purslane ! rich in omega 3, try it in salad or in the recipe below with cucumbers
It is definitely summer. There are so many veggies to harvest. The cucumbers and zucchini have gone wild and the onions are bursting from the ground. Juvencio and I are busy pulling out one crop to get the next into the ground. The onions come out the fall broccoli and cauliflower goes in. Some of my early flowers are being tilled to make room for cabbage, fennel and leeks. It is crunch time on the farm and we are just half way through the season!
It is time to turn in your final payment for the CSA. The due date for payment is August 1. You will be sent an email if our records show you have a balance. Please contact us for payment options or if you have questions at our email: lynjuve@msn.com.
We hope you all enjoyed the blueberry treat last week. Rosalba and her crew worked hard to get you the best blueberries they could pick. They are now closed for ripening, but the “Elliot” variety is next and is the highest in antioxidants. She will let me know when the harvest is abundant and we will communicate to you all. There is still lots of u-pick options in Washington County go to http://www.tricountyfarm.org/ to get all the most up to date information.
The canning party is coming! Mark your calendars for September 13 (9-5).Mary Kay and I will meet at the end of the month to settle on recipes and ideas. If you have a recipe or idea you would like to contribute please send it to me. I would especially love a salsa recipe that is tried and true and really spicy or even a hot sauce recipe. We will have tons of peppers, dried and fresh and would love to put them to good use. The canning party is an all day event scheduled for September 13th. I will take time away from the Farmer’s market in Beaverton to run the canning extravaganza so I hope you will plan on being there. We can accommodate about 25 families, so sign-up early.
I feel like I had so much more to say, but it is getting light outside and tomatoes, cukes and zukes are calling from the greenhouse to come and pull them from the vines, so I will sign off! Eat well this week, make lots of fresh salads and bake a bit with veggies and fruit. Sign-up to help harvest we need you every week now!
Cranberry-Cream Scones (use currants instead!)
From The San Francisco Chronicle Cookbook
2 C all purpose flour, plus flour for dusting
1/3 C sugar
3 tsps baking powder
¼ tsp salt
½ C fresh cranberries (use currants instead)
1 1/3 C whipping cream
1 Tble butter, melted
1 Tble powdered sugar
Position the rack in the lower third of the oven; preheat to
375 degrees. Line a baking sheet with parchment paper.
Sift together the flour, sugar, baking powder and salt into a
large bowl. Mix the cranberries into the flour mixture. Whip the cream
in a bowl until soft peaks form.
Fold the whipped cream into the dry ingredients just until it
forms a rough semi cohesivea mass. (It’s OK that some parts are moister
than others.)
Transfer the dough to a lightly floured work surface and knead
only a few times until the dough holds together. Lightly flour your
hands and pat the dough into an 8-inch circle; place on the baking
sheet. Brush the surface with the butter and sprinkle with the
powdered sugar.
Cut the circle into 10 wedges without detaching them.
Bake for 30 to 35 minutes, or until golden brown. Cut into the
pre-marked wedges. Serve hot or at room temperature. Yields 10 scones.
Lonnie’s chocolate Zucchini Cake
½ c soft butter
½ c cooking oil
2 eggs
1 ½ c sugar (can be cut down)
1 tsp. Vanilla
2 ½ c flour
1 tsp soda
½ t salt
½ c chocolate chips
½ c sour milk (buttermilk)
4 T cocoa
½ tsp. Cinnamon
2 c grated zucchini
¼ c chopped nuts
Mix butter,oil, eggs, sugar, vanilla and milk together. Add cocoa, soda, cinnamon and salt and mix well. Add flour, mix well, add zucchini, chocolate chips and nuts. Mix well. Bake at 350 degrees for 45 minutes. 13 X 9 inch pan or 2 loaf pans.
Basil Pesto
Basil leaves (removed from tough stems, washed and dried gently)
Gallic cloves minced
Pine nuts
Olive oil
Parmesan cheese
This recipe doesn’t have exact measures but I usually start with the cheese in the food processor and grind it fine. Then I remove it and all basil leaves and garlic to the bowl. Grind fine then add 1-4 tablespoons of pine nuts and then while motor is running add a stream of olive oil and the parmesan. I like the consistency to be pasty not too dry. I then add this to 1 pound of cooked pasta al dente. Mix well and serve with additional cheese on top.
Allium Galette
This recipe may sound a bit complicated but after making it once I think you’ll find it quick, easy and versatile. Alliums – all those wonderful members of the onion family including spring onions, green garlic, leeks, whistles, ramps and shallots – are at the heart of this dish. I saute whatever alliums are in season, add a few other veggies and herbs, the egg and a bit of cheese to bind it together, and surround the whole thing with a giant free form pie crust. YUM!
3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)
Almost any greens and/or mushrooms are a great addition to this dish. Saute them separately, allow to cool for 10 min, then add in with the olives at the end.
Thinly slice and wash the alliums then saute them in butter or olive oil for 5-10 min. Add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until alliums are tender- about 5-10 min more. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley & herbs.
Preheat the oven to 400. Roll out the dough (see below) for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.
Galette Dough
Based on a recipe from Vegetarian Cooking for Everyone
2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.
I always roll the dough out onto lightly floured parchment paper because it makes then it doesn’t stick! To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
I usually make savory galettes, but this dough is also wonderful wrapped around sweet summer fruit for dessert.
POLLY’S FAVORITE TOMATILLO RECIPE
This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.
2 lbs. tomatillos
4 medium jalapenos or other hot peppers, peeled, seeded and minced
6 T. cilantro, chopped
1 t. salt
½ c. onions or to taste
Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables. From The Vegetarian Epicure Book Two by Anna Thomas
BELL PEPPER AND ONION CROSTINI WITH PESTO
For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 lb), cut into 1/4-inch-wide strips
2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 oz)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil
Make toasts:
Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
Cook peppers and onions:
Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
Make pesto while peppers cook:
Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
Assemble crostini:
Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.
Cooks’ note:
• Pepper mixture and pesto can be made 1 day ahead and chilled separately, covered. Bring to room temperature before serving.
Gourmet
July 2002
TOMATO, ROASTED BEET, AND PICKLED ONION SALAD
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved
Preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.
Cooks’ notes:
• Pickled onions can be made 3 days ahead and chilled, covered.
• Salad can be made 1 day ahead and chilled, covered.
HARICOT VERT AND RED-ONION SALAD WITH PISTOU
For pistou
2 cups loosely packed fresh basil leaves
6 garlic cloves, minced (1 1/2 tablespoons)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
For salad
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 1/2 lb haricots verts or other thin green beans, trimmed
Make pistou: Purée all pistou ingredients in a food processor until basil is finely chopped.
Make salad: Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
Toss beans and onion with pistou. Season with salt and pepper.
Cooks’ notes:
•Pistou can be made 6 hours ahead and transferred to a small bowl, then chilled, covered. •Beans can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.
Gourmet
August 2006
Sauteed Swiss Chard with Onions
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Cooks’ notes:
• Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
• Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Gourmet
November 2007
Baked Onions
from Recipes from a Kitchen Garden by Renee Shepherd
4 large whole onions, peeled
2 Tbs. softened butter
1 Tbs. fresh thyme or 1 tsp. dried
salt and pepper to taste
Preheat oven to 375 F. Slice off and discard the top ½ inch of the stem end of each onion. Spread the cut surfaces with butter and sprinkle with thyme, salt and pepper. Place each onion on a square of oil, large enough to completely enclose it. Wrap each onion up tightly and put in preheated oven. Bake about 1 hour. Let each diner unwrap his or her own baked onion. Serves 4.
Cucumber-purslane-yogurt salad
inspired from a starchefs.com recipe
2 armenian cukes, or 4-5 large green garden cukes, or 10-12 lemon cukes, etc, peeled, seeded and cut into quarter-round slices
1/4 pound Purslane, large stems removed, washed and drained well then roughly chopped
2 tablespoons each, Fresh chopped mint, cilantro and chervil
3 cups greek yogurt
1/4 cup best olive oil
3 cloves Garlic, puréed with the blade of a knife
2 teaspoon ground Coriander
S & P to taste